AmericanDesserts and bakingMeatless
Brown Butter Chocolate Chip Cookies
Nutty brown butter, crisp edges, chewy centres and flaky salt on top. Chill the dough for the best flavour.
Ingredients
Quantities for 12. Tick things off as you go.
Method
Brown the butter
Melt the butter in a light-coloured pan over medium heat, swirling, for 5 to 7 minutes until it foams, smells nutty and golden-brown flecks appear. Pour into a bowl, scraping in all the specks, and cool for 10 minutes.
Mix the dough
Whisk both sugars into the butter. Add the egg, yolk and vanilla and whisk for 1 minute until thick and glossy.
Add the dry
Stir in the flour, bicarbonate of soda and fine salt until just combined. Fold in the chocolate. Chill for at least 30 minutes, or up to 48 hours.
Heat the oven
Heat the oven to 180°C (160°C fan, 350°F) and line two trays.
Shape and bake
Roll the dough into 12 balls of about 75 g and place well apart. Bake for 11 to 13 minutes, until golden at the edges but still soft in the middle.
Finish
Sprinkle with flaky salt, rest on the tray for 5 minutes, then move to a rack. Do not eat the raw dough.
Nutrition per serving
400 kcal · protein 5 g · carbs 50 g · fat 20 g · fibre 2 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
